Conference turris::cooks

    I've always served candied yams with Easter dinner.  To make them,
    I just boil the yams til cooked.  Then I peel and slice them.  Arrange
    them in a pan and cover with a mixture of melted butter or margarine,
    brown sugar, water, and ginger ale (or slice, sprite, 7-up etc.).
     Bake to heat through before serving.  These always go over great
    in my house.

    We just went through this in my office area, and I think we came to
    a consensus that Au Gratin potatoes go good with ham.  I suggested
    oven roasted potatoes, but if you are making a glaze for the ham
    the potatoes would have to be roasted in another pan and aren't
    as good.     
    Sarah
    

Steamed Hubbard Squash.  Cut squash into chunks, seed them, and steam until
tender when poked with a fork...scrape squash from skin, mash and add margarine
or butter and cinnamon to taste.  Very colorful, tastes good, and good for you.

Brown and Wild rice.  cook rice in chicken broth, add chopped chives, mini-dice
carrots.

    	I have a real simple pineapple dish that is delicious.
    It won 2nd place in the side dish category of our local cooking
    contest last year.
    
    			SCALLOPED PINEAPPLE
    
    	In a 6 X 10 inch baking dish:
    
    		Melt:  1 stick of margarine or butter
    		Add:   6 slices of white bread, cubed (leave on crusts)
    		Pour on: 1- 20 oz can crushed pineapple
    		Sprinkle with: 1/2 cup of brown sugar
    
    		Poke with knife to moisten the bread.
    		Bake for 30 minutes at 325 degrees.  
    
    		Double recipe for a 9 X 13 inch pan.
                           

    I know this is late for Easter but for the future, we always have
    baked macaroni and cheese and candied yams.  

    I'm having a christening in November.  My mother made and froze a 
    seafood lasagne for me, and I think I'll also prepare a ham.  My
    problem is I don't know what to serve with it!  I only have one oven,
    which will be tied up with ham and lasagne, so anything that needs to 
    be baked is out.  Also, I only have a TINY microwave, so that's out too.

    I'll have a big green salad and rolls, but I feel like that's not
    enough variety.

    Any help would be appreciated!

    Thanks!

    Cara

	Rep .6

	Cara, depending on the size of the crowd you are having I would
	suggest one of the pre-sliced ready to serve hams. All you have
	to do is reheat them for a short period and you're all set. I have
	also have bought canned <polish of course> and packaged hams and
	then took them to the deli dept. in the supermarket and had them
	slice it in 1/8" slices for me. Then add some brown sugar, crushed
	pineapple, dijon mustard, pinch of allspice and then reheat for
	about 20 min.


	-mike

    A cold pasta or potato salad goes well with ham, and you can
    make it the night before!

    If you have a crock pot, you can also make a pot of 'baked' beans.  My
    family loves ham, beans, and potatoe salad as a meal

    Oh, I forgot to mention that this christening for little what's-its-name
    is 2 days after Thanksgiving.

    I thought of baked beans (and I've got a crock pot), but I didn't think
    it would mix well with the seafood lasagne!

    Cara

    Well, ham doesn't go with seafood lasagna particularly, so people who
    are concerened about foods "going together" (i'm not) will probably eat
    only one or the other at a time...so side dishes geared to go with one
    or the other are not out of the question.
    
    D!

Cara,

what about a vegetable terrine made the night before and serve chilled?
I've got some recipes at home and can post here if needed.

BTW, congratulations on little whats-his-name.

:)
joyce

    RE: .12

    Joyce, the chilled vegetable terrine sounds good.  Could you post it?

    >> BTW, congratulations on little whats-his-name.

    It could be what's-HER-name for all I know.  It's not due to arrive for
    a few more weeks...  :-)  

    Thanks!

    Cara

    ...when serving a large number of people (more than my family (6)) I
    have found it easier to have buffet style rather than a sit-down meal.
    
    The joy of serving a buffet is that you can have a variety of items,
    pleasing all appetites, without worrying about whether or not they
    "go" together.
    
    Some suggestions (you already mentioned) would be:
    
    Ham
    Seafood Lasagna
    Pasta Salad
    Boston Baked Beans
    Vegetable Medley (hot)
    Turkey salad finger rolls (I am assuming some will be leftover from
                               Thanksgiving)
    Cocktail Meatballs
    Bull Run Dip
    Tray of grapes/cheese
    Tray of Pepperoni sliced lengthwise and Deviled Eggs
    Green Salad
    Garlic Bread
    
    Desserts can be left over from the holiday and if not - I have an
    EXCELLENT recipe from Cranberry/Apple pie I would be happy to post.
    Cook everything on the stove and put in a pie shell ... couldn't
    be more simple.
    
    Another suggestion would be for you to supply the Seafood Lasagna
    and drinks - have everyone bring a dish.  Some people LOVE to bring
    their specialty, saves you time and money, and it can be fun to have
    a smorgasbord of different foods - the sharing makes it more special.
    
    

    Cara,
    
    Hi!  This is most embarrassing, but I've just spent the last 2 days
    searching for that vegetable terrine recipe, and can't find it! :}
    Basically, it was cooked vegetables (asparagus, skinned peppers,
    courgettes are some I remember), placed neatly into coloured layers
    and set in aspic. 
    
    What I have found is some other vege. recipes which can be served cold:
    
    Artichauts a la Paysanne
    ========================
    8 artichokes
    11 ozs small onions, peeled
    4 ozs pitted green olives
    9 ozs ripe tomatoes, pureed and set aside
    2 peeled garlic cloves, chopped
    1 tbsp capers
    juice of 1 lemon
    3 tbsp oil
    salt & pepper
    
    1. Wash and puree tomatoes and set aside.
    2. Wash & drain artichokes, remove tough outer leaves, cut in half and
       remove choke.  Cut into bite size pieces and soak in water with
       lemon juice.
    3. Chop up one of the peeled onions, and fry in the oil with chopped
       garlic.
    4. Add whole onions and artichokes, cook for 10 minutes over low heat.
    5. Pour over tomato puree, cover and cook for 10 minutes, then add 
       capers and olives.  Simmer for 20 minutes.  Serve hot or cold.
    
    Stuffed Tomatoes
    ================
    
    8 large tomatoes
    40g butter
    8 tbsp rice, cooked
    1 clove garlic, chopped
    1 tbsp chopped parsley
    50g grated gruyere cheese
    1 tbsp oil
    salt & pepper
    
    1. Slice off 1/4 of tomato "tops" and hollow out; reserve the flesh.
       Salt the inside of the tomatoes and place upside-down on a plate to
       "sweat".
    2. Chop the tomato flesh coarsely.
    3. Melt butter in a pan, add the tomato flesh, parsley and garlic. 
       Cook for 15 minutes over medium heat.  Puree.  Add rice and 1/2 the
       cheese, season and remove from heat.
    4. Stuff tomato shells with the mixture, top with remaining cheese,
       and bake in the oven (425deg F) for 20 mins.
    
    Serve hot or cold.
    
    Also, what about ratatouille served cold?  I'll continue looking for
    that terrine recipe.  
    
    regards,
    Joyce